What are they Russian?

Russian are hard biscuits that are similar to Biscotti. Depending on who you are talking to, it is said that Russians have Finnish, Dutch, German or South African origin. Like Biscotti, they are twice baked and are often served with coffee or tea to be soaked in a hot drink.

To perform Russian, preheat the oven to 325 ° F (163 ° C). Beat half the cup (118 ml) of unsalted butter until it is soft, and then add half a cup (118 ml) of each of the white and brown sugar. After the sugar and butter is cream, beat in two eggs, one by one. Next, add one teaspoon (5 ml) with vanilla extract and a half cup (118 ml) sour cream, beating until the mixture is smooth. Mix the dry ingredients for the Russian into a mixture of butter a little at once. When it is mixed, add the whole grain bread of flour, one half cup (120 ml) of the finals, and one quarter cup (60 ml) roughly chopped nuts. Nuts and almonds are commonly usedThey also, although other nuts can also be used. If the dough is too stiff to mix with a spoon, start mixing with your hands.

Roll The Russian dough into a protocol -shaped role, about one inch across. Place these long rollers on a cookie leaf and bake them in a preheated oven for about 40 minutes, or until they are a nice golden brown color. Remove the biscuits from the oven and turn the oven down to 300 ° F (149 °).

Further, cut the boiled "protocols" diagonally, so Russia's slices are not more than half an inch. Place the slices, now rest on the flat side (cut down aside) back to the cookies and bake them in the oven 300 ° F for about 15 minutes, or until it brown on both sides.

Russian can now be excluded from the oven and transferred to the cooling. When they are cool, Russian is best stored in covered cans or dryer containers. Because JSOU twice baked and wanted to endure well when immersed in coffee or tea, Russian is long -term and will not stop quickly.

For Russian, a number of nuts can be used. Although almonds and walnuts are the most common, pine nuts and hazelnuts also cause tasty biscuits. If pine nuts are used for Russian, half of the volume should be left and half should be chopped. If hazelnuts are to be used, they should first be baked in the oven 350 ° F (163 ° C) for 7 to 8 minutes, then cool. When the nuts are cold, they can be wiped with a towel to release the skin, and then chop.